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Directions

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  1. Preheat oven to 165C.
  2. Mix flour, baking soda and salt in a small bowl and set aside.
  3. Whisk together egg, sugar and oil until well combined.
  4. Add the dry ingredients to the wet and stir well with a spatula. The mixture will be thick and dry.
  5. Add milk, vanilla extract and the mashed bananas. Stir until just incorporated.
  6. Pour the batter into a loaf pan.
  7. At this point you can either bake it as-is or add nuts or berries to the batter. Add half into the mix and sprinkle the remaining on the top before baking.
  8. Bake for 50-75 minutes, checking regularly until a knife comes out clean.
  9. Once the loaf has cooled, slice into 1cm thick slices.
  10. Serve warm / toasted with a bit of butter.

Notes

  • Toppings I’ve experimented with include: walnuts, pecans, blueberries (fresh or frozen), raspberries, blackberries, and chocolate chips.
  • The bananas should be very ripe. Unripened bananas will make for a less flavourful bread.
  • This bread freezes well. I recommend slicing the bread and wrapping each one in cling film before putting into the freezer.

 

 

This recipe has been adapted from MyFrugalAdventures.com.